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Chocolate Cake With Coconut

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Chocolate Cake With Coconut

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Tempo de preparo

60 min(s)


16 servings


  • Eggs | 3 unit(s)
  • Cups of wheat | 2 cup
  • Cups of sugar | 1 cup
  • Cups of chocolate milk | 1 cup
  • Cups of oil | 1/2 cup
  • Cups of boiling water | 1/2 cup
  • Spoonful of yeast | 1 teaspoon
  • Can of condensed milk | 1 can(s)
  • Spoons of chocolate milk | 2 can(s)
  • Spoon of margarine | 1 tablespoon
  • Very small pinch of instant coffee | 1 to taste
  • 200ml bottle of coconut milk | 1 pint
  • Bag of shredded coconut | 1 unit(s)


  1. Preheat the oven and grease the pan with a hole in the middle.
  2. Place the eggs, wheat, oil, sugar and chocolate in the mixer.
  3. Whisk everything together and pour the hot water, then add the yeast.
  4. Bake in preheated oven for approximately 40 minutes, or until golden.
  5. Once ready, book.
  6. Cut the cake in half for filling.
  7. Make the syrup to wet the cake, mix the milk, coconut milk and 1 can of condensed milk, mix well and wet both parts of the cake, reserve just a little to throw after stuffing and assembled.
  8. For the filling, heat the condensed milk, chocolate milk, margarine, and a pinch of soluble coffee.
  9. Stir until it becomes a soft brigadeiro.
  10. When ready, fill the cake and assemble.
  11. Wet a little more with the syrup.
  12. Pass the soft brigadeiro over the cake and then throw in the grated coconut.
  13. Take it to the fridge.

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